Method

Preheat the oven to 400 degrees F.

Chop the tip and tail off the butternut squash and cut it in half length-wise. Scoop out the seeds and innards. Drizzle with 2 teaspoons oil and sprinkle with sea salt. Roast cut-side down 50 to 60 minutes, or until flesh is very soft when poked with a fork.

Spread the pecans on a baking sheet and roast for 3 minutes while the squash is roasting, or until golden-brown and crunchy. Remove from the oven and set aside.

Once the squash is cool enough to handle, scoop the flesh into a high-powered blender, discarding the skin.

While squash is roasting, sauté the leek: Add 1 tablespoon coconut oil to a skillet and heat to medium-high. Add the leek and sauté, stirring occasionally, until leek is bright green and softened, about 3 to 4 minutes.

Transfer sautéed leek to the blender along with 2/3 cup of the roasted pecans, coconut milk, broth, sea salt, and nutmeg. Blend on high until completely creamy and any lumps are out. Taste soup for flavor and add more sea salt if desired.

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Pecans possess many impressive health benefits.

When it comes to America’s native nut, great taste is just the beginning. Heart-healthy with power-packed protein, this nutrient-dense nut boasts multiple health-promoting nutrients and bioactive compounds. The American Pecan has rightfully earned the reputation as a nutrition powerhouse.

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Good news about pecans and heart health, according to the U.S. Food and Drug Administration:
Scientific evidence suggests but does not prove that eating 1.5 ounces per day of most nuts, such as pecans,
as part of a diet low in saturated fat and cholesterol may reduce the risk of heart disease.
One serving of pecans (28g) has 18g unsaturated fat and only 2g saturated fat.